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Fattoria dei Barbi Rosso di Montalcino 2009

Sangiovese from Tuscany, Italy
  • WS88
0% ABV
  • RP89
  • WE90
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Winemaker Notes

Vivid ruby-red color with aromas of red berries, red currants, cherries and notes of eucalyptus. The palate is fresh with soft tannins, medium body, bright acidity and a long finish with slight menthol notes.

Critical Acclaim

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WS 88
Wine Spectator
Round and supple, displaying cherry, strawberry and floral aromas and flavors. There's a strong backbone of tannins, which on the finish. Best from 2013 through 2018.
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Fattoria dei Barbi

Fattoria dei Barbi

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Fattoria dei Barbi, Tuscany, Italy
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Takes its name from the free-spirited gentleman named Bruscone who lived in the woods of the Barbi Estate. Patented system of vinification, based on the Tuscan tradition of “May Wines.” A wine which was born from the extensive soaking of skinned Sangiovese grapes that rest for 3 months with their pomace. One of the first “Super-Tuscan’s.” Fattoria dei Barbi is "The" reference for Brunello in Montalcino. Barbi's approach of using tradition to anchor contemporary expressions of wine continues to position Barbi as a leading producer in Brunello. The Colombini family is one of the most influential of the region and have been an integral part in writing the history of Brunello. Fattoria dei Barbi's commitment to innovation and quality have lead to many "firsts."

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright and juicy red fruit, but at its best it shows remarkable complexity and ageability. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

Sangiovese

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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

CWC963396_2009 Item# 132569